Best Ever New York Cheesecake

This is the first recipe in the first book of my recipe collection that I started in 1970.  Our first apartment was in East Brunswick, New Jersey.  We were neighbors and friends with the Forman's and the Addeo's.  Randee Forman was from Long Island, New York, and she made this delicious New York Cheesecake.  Nothing has ever compared to it!

 

Graham Cracker Crumbs

1 lbs. ricotta

2 - 8 oz. cream cheese (softened)

1 stick margarine (softened)***I would only use butter

1 1/2 cup sugar

4 eggs, slightly beaten

1/3 cup cornstarch

2 Tablespoons lemon juice

1 teaspoon vanilla

1 pint sour cream

 

Grease a 9" springform pan. (Bottom and sides) Dust all with graham cracker crumbs.

Sieve ricotta into large mixing bowl. (This means I used to press it through a strainer).  Add cream cheese and margarine (butter).  Beat at high speed until creamy.  At high speed add sugar, then eggs.  Reduce speed to low.  Add cornstarch, lemon juice and vanilla.  Blend in sour cream at low speed.  Pour into pan. 

Bake at 325 degrees for 1 hour and 10 minutes or until firm on edge.  Turn off oven and let cake stand in oven for 2 hours.  This is important and do not peek or open door!

Remove and cool on wire rack.  Chill.  Remove cake sides from springform pan and serve.  Serves 12.

Can be topped with fruit, if desired.

*I always served this cheesecake with frozen strawberries in syrup, but fresh strawberries would be delicious also.